Char grilled Escalope of Chicken, Roast Carrots, Orange and Raisin Salad

INGREDIENTS

4 chicken breasts, skinned

8 carrots peeled or 1 bag of frozen carrots thawed out

4 oranges (peeled & sliced)

1 cup raisin

1 table spoon of chopped herbs (sage, rosemary, thyme etc)

1 bunch spring onion – peeled, trimmed & tossed in olive oil

METHOD

Heat oven to 200C & place roasting tin in oven to heat for 5 minutes, then remove. Cut carrots lengthways. Drizzle olive oil into roasting tin & add carrots, herbs – season with sea salt & pepper. Toss & place in oven. Cook until tender, tossing occasionally.

While carrots are cooking heat a char grill pan until very hot, if preferred you could use a conventional grill. Season chicken breasts with sea salt & pepper & drizzle with olive oil. Place on griddle for 3 – 4 minutes. Turn & cook for a further 3 – 4 minutes. Remove chicken from grill pan. Place sliced orange on each breast with the raisin.

TO SERVE

Spoon carrots on plate, put chicken on top & then spring onion.

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